KR101143616B1 - Manufacturing method of Red Ginseng extraction beverage and Red Ginseng extraction beverage manufactured thereof - Google Patents
Manufacturing method of Red Ginseng extraction beverage and Red Ginseng extraction beverage manufactured thereof Download PDFInfo
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 111
- 235000013361 beverage Nutrition 0.000 title claims abstract description 55
- 238000000605 extraction Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 93
- 239000000843 powder Substances 0.000 claims abstract description 35
- 230000001007 puffing effect Effects 0.000 claims abstract description 19
- 230000008961 swelling Effects 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 abstract description 13
- 238000002360 preparation method Methods 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
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- 206010013911 Dysgeusia Diseases 0.000 description 1
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- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 230000000259 anti-tumor effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 235000015114 espresso Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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Abstract
본 발명은 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료에 관한 것으로, The present invention relates to a method for preparing red ginseng instant extract beverage and red ginseng instant extract beverage prepared by the method,
원료로서 건조홍삼을 엄선하여 4~6㎝의 크기로 절단하는 단계와; 상기 절단한 원료를 밀폐된 퍼핑기(puffing)기에 삽입하고 열과 압력을 가하여 팽화시키는 단계와; 상기 팽화되어 호화된 원료를 퍼핑기 내에서 냉각시킨 후, 분쇄기에서 8~80mesh의 크기로 분쇄하여 분말원료 및 그릿츠원료를 얻는 단계와; 상기 분말원료 및 그릿츠원료를 추출기계에 투입하여 고온가압에 의해 홍삼음료를 추출하는 단계를 포함하는 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료를 제공한다.Carefully selecting dried red ginseng as a raw material and cutting it to a size of 4 to 6 cm; Inserting the cut raw material into a sealed puffing machine and swelling by applying heat and pressure; Cooling the swelled and gelatinized raw material in a puffing machine, and then pulverizing it to a size of 8 to 80 mesh in a grinder to obtain a powdered raw material and a grit raw material; It provides a method for producing an instant red ginseng extract beverage comprising the step of extracting the red ginseng beverage by the high temperature pressurizing the powder raw material and the grit raw material to the extraction machine and provides a red ginseng instant extract beverage prepared by the manufacturing method.
건조홍삼, 팽화, 분말원료, 그릿츠원료 Dried red ginseng, Puffed, Powder raw material, Grit's raw material
Description
본 발명은 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료에 관한 것으로, 보다 자세하게는 홍삼원료로부터 홍삼음료를 단 시간 내에 손 쉽게 추출할 수 있도록 하는 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료에 관한 것이다.The present invention relates to a method for preparing red ginseng instant extract beverages and instant red ginseng extract beverages prepared by the method, and more particularly, to the red ginseng instant extract beverages so that red ginseng beverages can be easily extracted from red ginseng raw materials within a short time. It relates to a manufacturing method and instant extract beverage of red ginseng prepared by the method.
홍삼은 대한민국 현행법상 "인삼을 증숙(烝熟) 또는 팽숙(膨熟)하거나 기타의 방법으로 인삼의 녹말을 호화한 것"으로 정의 하고 있는 것으로, 수삼을 정선하여 망상조직인 껍질을 벗기지 않은 채 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색의 인삼을 말한다.Red ginseng is defined in Korean law as "steamed ginseng, or matured ginseng, or by lavishing the starch of ginseng by other means." It is light yellow brown or light red brown ginseng dried by steaming.
이와 같은 홍삼은 인삼 조직중의 전분입자가 호화(糊化)되고, 조직이 견고하며, 각종 효소들이 불활성화 되어 안정한 품질을 갖는 것으로, 우리 몸의 항상성을 유지하도록 도움을 주고, 홍삼 특유의 약효성분에 의한 중추신경계에 대한 진정작용과 흥분작용, 조혈작용 및 혈당치 저하, 간보호, 항염 및 항종양 효과 등 신체건 강에 이로운 기능성 성분을 갖는다.Such red ginseng has a stable quality because the starch particles in ginseng tissues are gelatinized, the tissues are solid, and various enzymes are inactivated, which helps maintain the homeostasis of our bodies. It has functional ingredients that are beneficial to body health, such as sedation and excitability to the central nervous system, hematopoietic and blood sugar levels, hepatoprotective, anti-inflammatory and anti-tumor effects.
이러한 홍삼은 다양한 제품 형태로 시중에 판매가 되고 있는데, 그 제품류를 홍삼의 첨가형태로 구분하면 원형유지제품, 홍삼자체를 분쇄하여 제조하는 홍삼분말 및 홍삼을 물 또는 주정으로 추출한 후 홍삼가용성성분을 농축한 홍삼농축액으로 크게 나눌 수 있다. These red ginseng are sold in the market in a variety of product forms, and if the products are divided into red ginseng additives, red ginseng powders and red ginsengs prepared by grinding red ginseng powder and red ginseng are extracted with water or alcohol, and then the red ginseng soluble ingredients are concentrated. It can be divided into one red ginseng concentrate.
상기 원형유지제품은 가정에서 홍삼을 일일이 달여 그 액을 음용하는 것으로, 홍삼 특유의 깊은 향과 맛을 음미할 수 있고 유효한 기능성 성분의 섭취할 수 있다. The round-keeping product is to drink red ginseng one month at home to drink the liquid, can savor the deep aroma and taste unique to red ginseng, and ingest the effective functional ingredients.
그러나 실제 가정에서 홍삼을 달여 먹기 위해서는 많은 시간과 노력이 필요하기 때문에 작업이 불편한 등 홍삼의 음용이 용이하지 않은 문제점이 있다.However, in order to eat red ginseng in real homes, it takes a lot of time and effort, so there is a problem in that drinking red ginseng is not easy.
또한 홍삼분말의 경우 홍삼분말을 얻기 위하여 증자 공정 등을 거치는 과정에서 깊은 향이나 맛, 각종 기능성 성분이 외부로 방출되었고, 이 홍삼분말을 일반적인 녹차 등과 같이 온수에 침출시켜 차로 복용하고자 하는 경우 100℃이하의 온도에서는 홍삼의 유효한 성분이 추출되지 않아 기능성 성분의 음용이 어렵다는 문제점이 있었다.In addition, in the case of red ginseng powder, a deep fragrance, taste, and various functional ingredients were released to the outside during the process of increasing the red ginseng powder, and when the red ginseng powder is leached in hot water like general green tea, it is to be taken as a tea. There was a problem that the effective component of the red ginseng is not extracted at the following temperature, so that drinking of the functional ingredient is difficult.
이에 홍삼을 100℃이상의 물에 넣고 장시간 추출하여 농축한 홍삼 농축액에 유당, 포도당 등의 부형제를 넣고, 일정한 과립 형태로 성형하고 건조하여 제조되는 과립으로 된 홍삼차류가 제공되어 기능성 성분의 음용이 용이하도록 하였으나, 원형홍삼에서 추출된 액에 가용성성분과 그 이외의 인체에 유용한 성분이 포함되지 않고 버려지기 때문에 섭취되는 홍삼의 유효한 성분이 적었고, 이에 따라 홍삼이 주는 건강에 이로운 효능을 얻기 어려웠으며, 제조비용이 비싸서 일반인들이 쉽게 마실 수 있는 녹차나 커피처럼 애용하기에는 부담이 있었다.Thus, red ginseng is added to water of 100 ℃ or more and extracted for a long time, and the excipients such as lactose and glucose are added to the concentrated red ginseng concentrate. However, the red ginseng intake was less effective because the extract extracted from red ginseng did not contain soluble components and other useful components to the human body, and thus it was difficult to obtain the beneficial health benefits of red ginseng. The manufacturing cost was expensive, so it was burdened to use it like green tea or coffee, which can be easily consumed by the general public.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로,The present invention is to solve the above problems,
팽화 및 추출하는 과정을 통해 원료가 되는 홍삼의 향 성분 및 각종 기능성 성분이 외부로 방출되는 것을 최소화하면서 깊은 맛과 향을 갖는 음료제품으로 추출될 수 있는 전혀 새로운 방법의 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료를 제공하는 것을 목적으로 한다.Manufacturing method of instant ginseng extract beverage of red ginseng which can be extracted into beverage product with deep taste and aroma while minimizing release of fragrance ingredient and various functional ingredients of red ginseng as raw material through swelling and extraction process And it aims to provide a red ginseng instant extract beverage prepared by the production method.
본 발명의 또 다른 목적은 홍삼음료 추출시 원료의 사용을 최소화하는데 있다.Another object of the present invention is to minimize the use of raw materials in the extraction of red ginseng beverages.
상기와 같은 목적을 달성하기 위하여 본 발명은, According to an aspect of the present invention,
원료로서 건조홍삼을 엄선하여 4~6㎝의 크기로 절단하는 단계와;Carefully selecting dried red ginseng as a raw material and cutting it to a size of 4 to 6 cm;
상기 절단한 원료를 밀폐된 퍼핑기(puffing)기에 삽입하고 열과 압력을 가하여 팽화시키는 단계와;Inserting the cut raw material into a sealed puffing machine and swelling by applying heat and pressure;
상기 팽화되어 호화된 원료를 퍼핑기 내에서 냉각시킨 후, 분쇄기에서 8~80mesh의 크기로 분쇄하여 분말원료 및 그릿츠원료를 얻는 단계와;Cooling the swelled and gelatinized raw material in a puffing machine, and then pulverizing it to a size of 8 to 80 mesh in a grinder to obtain a powdered raw material and a grit raw material;
상기 분말원료 및 그릿츠원료를 추출기계에 투입하여 고온가압에 의해 홍삼음료를 추출하는 단계;를 포함하는 것을 특징으로 하는 홍삼 즉석 추출음료의 제조방법을 제공한다.It provides a method for producing instant red ginseng extract beverages comprising the step of extracting the red ginseng beverages by the high-temperature pressure by putting the powder raw materials and grit raw materials into the extraction machine.
또한, 상기 팽화는 230~250℃의 온도와 13~15kgf/㎠의 압력하에서 8~15분 동 안 이루어지는 것을 특징으로 한다.In addition, the expansion is characterized in that made for 8 to 15 minutes at a temperature of 230 ~ 250 ℃ and pressure of 13 ~ 15kgf / ㎠.
또한, 상기 분말원료는 냉각시킨 팽화되어 호화된 원료를 30mesh~ 80mesh의 크기로 분쇄된 원료이고, 상기 그릿츠원료는 8mesh~ 30mesh의 크기로 분쇄된 원료인 것을 특징으로 한다.In addition, the powder raw material is a crushed raw material is cooled and crushed to the size of 30mesh ~ 80mesh, the grit raw material is characterized in that the raw material pulverized to the size of 8mesh ~ 30mesh.
또한, 상기 추출기계에 투입되는 분말원료 및 그릿츠 원료는 1:4~5의 비율로 투입하는 것을 특징으로 한다.In addition, the powder raw material and the grit raw material to be added to the extraction machine is characterized in that the ratio of 1: 4 to 5.
또한, 전술한 제조방법에 의해 제조되어 팽화된 건조홍삼의 분말원료 및 그릿츠 원료로부터 단시간 내에 음료로 추출되는 것을 특징으로 하는 홍삼 즉석 추출음료를 제공한다.The present invention also provides a red ginseng instant extract beverage, which is prepared by the above-described manufacturing method and is extracted as a beverage from the powdered raw materials of the expanded red ginseng and Gritz raw materials in a short time.
상술한 바와 같이 본 발명에 따른 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료는 통상의 추출기계를 통해 20~30초의 짧은 시간 내에 용이하게 깊은 향과 맛이 그대로 우러난 홍삼음료로 추출될 수 있고, 순간적인 팽화를 통해 기능성 성분의 방출을 최소화함에 따라 본 발명의 추출음료 복용시 몸에 이로운 기능성 성분의 섭취량을 극대화할 수 있는 효과를 갖는다.As described above, the instant red ginseng extract beverage prepared according to the present invention and the red ginseng instant extract beverage prepared by the preparation method are easily deep in flavor and taste in a short time of 20 to 30 seconds through a conventional extraction machine. Red ginseng beverage can be extracted, and by minimizing the release of the functional ingredient through instant swelling has the effect of maximizing the intake of the functional ingredient beneficial to the body when taking the extract of the present invention.
또한, 홍삼 즉석 추출음료는 적정한 비율로 분말원료 및 그릿츠원료가 투입되어 추출됨에 따라 최소한의 원료사용으로 풍부한 홍삼의 풍미와 향을 갖는 음료로 제조되는 효과를 갖는다.In addition, the red ginseng instant extract beverage has the effect of being prepared as a beverage having a rich flavor and aroma of red ginseng with a minimum amount of raw material as the powder and grit raw materials are extracted and extracted in an appropriate ratio.
이하에서는 본 발명에 대하여 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명에 따른 홍삼 즉석 추출음료의 제조방법은 먼저, 원료로서 건조홍삼을 엄선하여 준비한 다음, 준비된 건조홍삼을 추후 공정인 팽화공정을 위해 절단기로 4~6㎝의 크기로 절단한다.In the method for preparing instant red ginseng extract beverage according to the present invention, first, the dried red ginseng is carefully selected and prepared, and then the prepared dried red ginseng is cut into sizes of 4 to 6 cm by a cutter for a subsequent expansion process.
이때 상기 건조홍삼을 상기 크기로 절단하는 것은 퍼핑기의 투입이 용이하도록 하는 동시에 퍼핑기 내에서의 팽화공정시 팽화가 건조홍삼의 내부까지 원활하게 이루어져 각각의 절단된 건조홍삼의 팽화가 일정하게 이루어지도록 하기 위함이다.At this time, cutting the dried red ginseng to the size to facilitate the input of the puffing machine and at the same time during the expansion process in the puffing machine is made smoothly to the inside of the dry red ginseng is made uniformly swelling of each cut dry red ginseng To lose.
이때 상기 건조홍삼은 수분함량이 적을수록 좋으며, 보다 바람직하게는 수분함량이 8~10중량%인 것을 사용하는 것이 고온, 고압에서 타는 현상 등의 발생없이 팽화가 이루어질 수 있어 바람직하다.At this time, the less the moisture content of the dried red ginseng, the more preferable, it is preferable to use the water content of 8 to 10% by weight because it can be swollen without the phenomenon of burning at high temperature, high pressure.
다음은 상기 절단한 원료를 밀폐된 퍼핑기(puffing)기에 삽입하고 열과 압력을 가하여 팽화시키는 공정을 거치게 된다. 여기서 팽화는 홍삼에 존재하는 전분의 호화, 단백질의 변성 및 조직화 등의 변화를 유발하기 위한 것으로, 상기 팽화는 230~250℃의 온도와 13~15kgf/㎠의 압력하에서 8~15분 동안 이루어지는 것이 바람직하다. Next, the cut raw material is inserted into a sealed puffing machine and subjected to heat and pressure for expansion. Here, swelling is intended to cause changes in gelatinization of starch, protein denaturation and organization in red ginseng. The swelling is performed for 8 to 15 minutes at a temperature of 230 to 250 ° C. and a pressure of 13 to 15 kgf / cm 2. desirable.
상기와 같은 온도, 압력조건으로 팽화공정을 수행 하는 것은 너무 낮은 압력및 온도로 인해 원료의 퍼핑이 이루어지지 않거나 퍼핑시간이 늦어지는 것을 방지하고, 반대로 너무 높은 온도 및 압력으로 인해 원료가 퍼핑 전에 타는 현상을 막기 위함이다.Performing the swelling process at the temperature and pressure conditions as described above to prevent the puffing of the raw material due to too low pressure and temperature or to delay the puffing time, on the contrary, the raw material is burned before puffing due to too high temperature and pressure This is to prevent the phenomenon.
아울러 상기 시간 조건은 상기 온도 및 압력 조건에서 팽화가 완료되는 적정한 시간 범위로, 상기 완료시점의 판단은 색의 변화가 확연히 나타나는 동시에 호 화되어 익은 듯한 구수한 냄새가 발생되면 완료된 것으로 볼 수 있다. In addition, the time condition is an appropriate time range in which swelling is completed under the temperature and pressure conditions, and the determination of the completion point may be regarded as complete when a change in color is apparent and a ripe smell that ripens and ripens.
구체적으로는 상기 팽화된 건조홍삼 원료의 색이 갈색의 색채를 보이고, 원료의 고유색에서 밝은 계열은 갈색으로, 짙은 계열은 수분이 저하되어 쪼그라든 형태를 갖는 것이며, 상기 온도, 압력조건에서는 8~15분정도 팽화가 이루어져야 상기와 같은 색이 나타나는 원료의 팽화가 완료되는 것이다.Specifically, the color of the expanded red ginseng raw material shows a brown color, the light series from the intrinsic color of the raw material is brown, and the dark series has a reduced shape due to a decrease in moisture. Puffing should be done for about 15 minutes to complete the swelling of the raw material with the same color.
이와 같은 조건으로 설정된 퍼핑기 내에서 원료가 팽화되면 순간적으로 터지는 팽화과정으로 인해 원료가 호화(알파화)되고, 이와 같이 호화된 원료들은 순간적인 팽화로 인하여 각종 기능성 성분들의 방출량을 현저하게 줄일 수 있으며, 이에 따라 제품화시 깊은 맛과 향을 전달함을 실험적으로 확인하였다. When the raw material expands in the puffing machine set in such a condition, the raw material is gelatinized (alpha) due to the instantaneous bursting process, and the gelatinized raw materials can significantly reduce the emission of various functional components due to the instantaneous expansion. As a result, it was experimentally confirmed that the product delivers a deep taste and aroma.
다음으로 상기와 같이 팽화되어 호화된 원료는 퍼핑기 내에서 냉각시킨 후, 분쇄기에서 8~80mesh의 크기로 분쇄하여 분말원료 및 그릿츠원료를 얻는 단계를 거친다. 이때 팽화되어 호화된 원료를 퍼핑기 내에서 냉각시키는 것은 팽화과정에서 방출된 향성분이나 기능성 성분들이 냉각되면서 다시 각 원료로 흡수되도록 하기 위함이다.Next, the swelled and gelatinized raw material is cooled in a puffing machine, and then pulverized to a size of 8 to 80 mesh in a grinder to obtain a powder raw material and a grit raw material. The cooling of the expanded and luxurious raw material in the puffing machine is to allow the fragrance or functional ingredients released during the expansion to be absorbed back into each raw material.
그 후 냉각된 원료를 분쇄기에서 분말원료 및 그릿츠 원료로 분쇄하게 되는 데, 이때 분말원료는 그 크기가 30mesh이하의 작은 크기로 분쇄된 원료이고, 상기 그릿츠원료는 그 크기가 30mesh를 초과한 큰 크기로 분쇄된 원료인 것으로 구분할 수 있다. Thereafter, the cooled raw material is pulverized into a powder raw material and a grit raw material in a grinder, wherein the raw powder is a raw material pulverized into a small size of 30 mesh or less, and the grit raw material has a size exceeding 30 mesh. It can be classified as a raw material ground to a large size.
즉, 상기 분말원료는 냉각시킨 팽화되어 호화된 원료가 30mesh~ 80mesh의 크기로 분쇄된 원료이고, 상기 그릿츠원료는 8mesh~ 30mesh의 크기로 분쇄된 원료인 것이다.That is, the powder raw material is a cooled, swelled and gelatinized raw material is a raw material pulverized in the size of 30mesh ~ 80mesh, the grit raw material is a raw material pulverized in the size of 8mesh ~ 30mesh.
이와 같이 상기 분말원료와 그릿츠원료를 구분하여 얻는 것은 본 발명에 따른 분쇄하는 과정에서 발생되는 미세분말까지 홍삼음료 추출에 사용하여 값비싼 홍삼원료의 낭비를 최소화하는 것은 물론, 분말원료와 그리츠원료로부터 홍삼음료를 원활하게 추출할 수 있도록 하기 위한 것으로, 상기 그릿츠원료는 홍삼의 깊은 향을 내는데 도움을 주고, 상기 분말원료는 홍삼의 풍미가 잘 우러나도록 하는데 도움을 주기 때문에 이들을 적절히 혼합하여 사용하면 사용량을 줄이면서도 풍미와 향이 우수한 홍삼음료로 추출이 가능하게 된다. In this way, the powder and grit raw materials are obtained separately to minimize the waste of expensive red ginseng raw materials, as well as to minimize the waste of expensive red ginseng raw materials to extract the fine powder generated in the grinding process according to the present invention. In order to smoothly extract the red ginseng beverage from the raw material, the grit raw material helps to give a deep aroma of the red ginseng, and the powder raw material helps to mix the flavor of the red ginseng so that they are properly mixed When used, it is possible to extract red ginseng drink with excellent flavor and aroma while reducing the amount used.
마지막으로 상기 분말원료 및 그릿츠원료를 추출기계에 투입하여 고온가압에 의해 홍삼음료를 추출하는 단계를 거침으로써 본 발명에 따른 홍삼 즉석 추출음료의 제조가 완료된다.Finally, the red ginseng instant extraction beverage according to the present invention is completed by subjecting the powder raw material and the grit raw material to the extraction machine and extracting the red ginseng beverage by high pressure.
이때 상기 추출기계는 통상의 원두커피 에스프레소 추출기계 등이 바람직하게 사용될 수 있으며, 추출조건은 온도가 90~100℃, 증기압 7~9기압(kgf/㎠)에서 약 70cc를 20~30초 사이에 걸쳐서 추출하도록 하는 것이 바람직하나, 이는 추출하고자 하는 홍삼음료의 홍삼성분의 농축정도에 따라 변경가능한 것으로, 이에 한정되는 것은 아니다.At this time, the extraction machine may be preferably used a conventional coffee beans espresso extraction machine, extraction conditions are about 70cc at a temperature of 90 ~ 100 ℃, steam pressure 7 ~ 9 atm (kgf / ㎠) between 20 ~ 30 seconds It is preferable to extract over, but this can be changed depending on the concentration of the red ginseng component of the red ginseng beverage to be extracted, but is not limited thereto.
아울러 상기 추출기계에 투입되는 분말원료 및 그릿츠 원료는 1:4~5의 중량비율로 투입하는 것이 바람직한데, 이는 홍삼의 향과 풍미가 잘 우러나도록 하면서 값비싼 원료의 사용량을 감소시키기 위한 것이다.In addition, it is preferable to add the powder and grit raw materials to the extraction machine in a weight ratio of 1: 4 to 5, which is intended to reduce the amount of expensive raw materials while maintaining the aroma and flavor of red ginseng. .
따라서 만약 상기 비율보다 분말원료의 비율이 적고, 그릿츠 원료의 비율이 많이 투입되면 추출된 홍삼음료의 향은 우수하나, 풍미가 떨어질 수 있으며, 이로 인해 상대적으로 많은 양의 그릿츠 원료를 더 투입하게 되어 값비싼 원료의 사용량이 증가하게 된다. 반대로 상기 비율보다 분말원료의 비율이 많고, 그릿츠원료의 비율이 적게 투입되면 홍삼음료의 풍미는 향상될 수 있으나, 향은 떨어질 수 있으며, 분말원료의 과량 투입으로 홍삼의 쓴 맛이나 떫은 맛이 강해지고, 추출이 시행되지 않거나, 추출된 추출음료에 분말이 남아있을 수 있다.Therefore, if the ratio of the powder raw material is less than the above ratio, and the ratio of the grit raw material is added a lot, the flavor of the extracted red ginseng beverage is excellent, but the flavor may be lowered, thereby adding a relatively large amount of grit raw material This leads to an increase in the use of expensive raw materials. On the contrary, if the ratio of the powder raw material is higher than the above ratio and the ratio of the grit raw material is added, the flavor of the red ginseng beverage may be improved, but the flavor may drop, and the bitter or astringent taste of the red ginseng may be reduced due to the excessive input of the powder raw material. There may be a strong, no extraction or powder may remain in the extracted beverage.
상기와 같은 본 발명의 홍삼 즉석 추출음료의 제조방법에 의해 제조된 홍삼 즉석 추출음료는 통상의 추출기계를 통해 20~30초의 짧은 시간 내에 용이하게 깊은 향과 맛이 그대로 우러난 홍삼음료로 추출될 수 있고, 순간적인 팽화를 통해 기능성 성분의 방출을 최소화함에 따라 본발명의 추출음료 복용시 몸에 이로운 기능성 성분의 섭취량을 극대화될 수 있다.The red ginseng instant extract beverage prepared by the method for preparing the instant red ginseng extract beverage of the present invention as described above can be easily extracted into a red ginseng beverage with a deep aroma and taste intact within a short time of 20 to 30 seconds through a conventional extraction machine. And, by minimizing the release of the functional ingredient through the instantaneous swelling can maximize the intake of the functional ingredient beneficial to the body when taking the extract beverage of the present invention.
또한, 적정한 비율로 분말원료 및 그릿츠원료가 투입되어 추출됨에 따라 최소한의 원료사용으로 홍삼의 풍미와 향이 풍부한 홍삼 즉석 추출음료로 추출될 수 있다.In addition, as the powder and grit raw materials are extracted and extracted at an appropriate ratio, red ginseng instant extract beverages rich in flavor and aroma of red ginseng can be extracted with minimal use of raw materials.
이하 본 발명을 하기한 실시예를 통하여 보다 상세하게 설명하기는 하나, 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 하기의 실시예만으로 한정되는 것을 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, and the present invention is not limited to the following examples.
<제조예 1><Manufacture example 1>
수분함량이 9중량%인 건조홍삼을 4~6㎝의 크기로 절단하고, 상기 절단된 원료를 밀폐된 퍼핑기에 삽입하여 230℃에서 14kgf/㎠의 압력하에서 10분간 팽화시킨 다음, 퍼핑기 내에서 자연냉각시키고 이 원료를 수거하여 분쇄기에서 분쇄하여 30mesh의 체망위에 남는 그릿츠원료와 30mesh 의 체망을 통과하는 분말원료로 분리하여 얻었다.The dried red ginseng with a water content of 9% by weight is cut into sizes of 4 to 6 cm, and the cut raw material is inserted into a sealed puffing machine and swelled under pressure of 14 kgf / cm 2 at 230 ° C. for 10 minutes, and then in the puffing machine. After cooling naturally, the raw materials were collected and pulverized in a crusher to separate them into grit raw materials remaining on a 30 mesh sieve and powder raw materials passing through a 30 mesh sieve.
그런 다음 일반적인 원두커피에소프레소 추출기계에 상기 그릿츠원료 6.5g과 분말원료 1.5g을 하나의 필터홀더에 넣어 추출기계를 통해 추출하여 홍삼 추출음료를 제조하였다. 이때 상기 추출기계의 추출조건은 온도가 90℃이고, 증기압 7~9kgf/㎠에서 70㏄를 20~30초에 걸쳐서 추출하였다.Then, the grit raw material 6.5g and the powdered raw material 1.5g into a single filter holder in a general coffee coffee sopresso extraction machine was extracted through an extraction machine to prepare a red ginseng extract beverage. At this time, the extraction conditions of the extraction machine is a temperature of 90 ℃, 70㏄ was extracted over 20-30 seconds at a vapor pressure of 7 ~ 9kgf / ㎠.
<제조예 2><Manufacture example 2>
퍼핑기 내에서 팽화시 온도가 250℃이고, 15kgf/㎠의 압력하에서 9분간 팽화시킨 것을 제외하고는 제조예 1과 동일한 방법으로 홍삼 추출음료를 제조하였다.Red ginseng extract beverage was prepared in the same manner as in Preparation Example 1 except that the temperature was 250 ° C. in the puffing machine and expanded for 9 minutes under a pressure of 15 kgf / cm 2.
<제조예 3><Manufacture example 3>
그릿츠원료 7g과 분말원료 1.5g을 넣은 것을 제외하고는 제조예 1과 동일한 방법으로 홍삼 추출음료를 제조하였다.A red ginseng extract beverage was prepared in the same manner as in Preparation Example 1, except that 7 g of grit and 1.5 g of powder were added.
<제조예 4>≪ Preparation Example 4 &
그릿츠원료 6g과 분말원료 2g을 넣은 것을 제외하고는 제조예 1과 동일한 방법으로 홍삼 추출음료를 제조하였다.A red ginseng extract beverage was prepared in the same manner as in Preparation Example 1, except that 6 g of grit raw material and 2 g of powder raw material were added.
<제조예 5>Production Example 5
그릿츠원료 6g과 분말원료 1g을 넣은 것을 제외하고는 제조예 1과 동일한 방 법으로 홍삼 추출음료를 제조하였다.Red ginseng extract beverages were prepared in the same manner as in Preparation Example 1, except that 6 g of grit raw materials and 1 g of powder raw materials were added.
<비교예 1>Comparative Example 1
제조예 1과 동일한 수분함량을 갖는 건조홍삼을 가루로 분쇄한 다음, 이를 100℃이상의 물에 넣고 2분 동안 침출시켜 홍삼 추출음료를 얻었다.The dried red ginseng having the same water content as in Preparation Example 1 was ground into powder, and then poured into water of 100 ° C. or higher, and leached for 2 minutes to obtain a red ginseng extract beverage.
<실시예 1>≪ Example 1 >
상기 제조예 1 내지 3과 비교예 1에 의해 제조된 홍삼 추출음료를 성인 남녀 20명(남자 10명, 여자 10명)을 대상으로 맛과 향에 대하여 하기와 같이 측정하여 그 결과를 하기 표 1에 나타내었다.(대상자들에게 일차 테스트 후 다음 테스트에는 양치를 하여 그 전에 음용한 홍삼 추출음료의 맛과 향이 남아있지 않도록 하였다.)The red ginseng extract beverages prepared by Preparation Examples 1 to 3 and Comparative Example 1 were measured as follows for taste and aroma of 20 male and female adults (10 males and 10 females) and the results are shown in Table 1 below. (The subjects were brushed on the next test after the first test so that the taste and aroma of the red ginseng extract that had been previously drinked were not left.)
-맛--flavor-
○: 홍삼 추출음료 특유의 맛이 매우 진하게 나타남○: The taste of red ginseng extract beverage is very thick.
△: 홍삼 추출음료 특유의 맛이 진하게 나타남(Triangle | delta): The taste peculiar to red ginseng extract drink appears thick.
×: 홍삼 추출음료 특유의 맛이 비교적 적게 나타거나, 특유의 맛이 진하나 쓴 맛 또는 떫은 맛이 남×: The flavor of red ginseng extract beverage is relatively small, or the characteristic flavor is dark but bitter or astringent.
-향--incense-
○: 홍삼 추출음료 특유의 향이 매우 진하게 나타남○: The flavor of red ginseng extract beverage is very strong.
△: 홍삼 추출음료 특유의 향이 진하게 나타남(Triangle | delta): The fragrance peculiar to red ginseng extract drink appears dark.
×: 홍삼 추출음료 특유의 향이 비교적 적게 나타남×: The fragrance peculiar to red ginseng extract beverage appears relatively
division
상기 표 1에 보여지는 바와 같이 본 발명에 따른 제조방법에 의해 제조된 홍삼 추출음료인 제조예 1 내지 제조예 3의 경우 대부분의 사람들이 홍삼의 깊은 맛과 향을 음미할 수 있다고 인정한 반면, 비교예 1과 같이 종래 홍삼 분말에서 침출된 홍삼추출음료의 경우 홍삼 특유의 맛과 향이 나타나기는 하나, 본 발명과 비교하였을 때 상당히 떨어진다고 밝히고 있다.As shown in Table 1, in the case of Preparation Example 1 to Preparation Example 3, which is the red ginseng extract beverage prepared by the manufacturing method according to the present invention, most people recognized that they can savor the deep taste and aroma of red ginseng, Comparative Example In the case of red ginseng extract beverage leached from the conventional red ginseng powder as shown in Figure 1, although the taste and aroma of red ginseng appear, it is revealed that it is considerably inferior in comparison with the present invention.
다만, 제조예 4와 같이 본 발명의 투입비율보다 분말원료의 비율이 상대적으로 많이 투입된 경우 홍삼 특유의 맛이 진하게 나타나기는 하나 쓴 맛 또는 떫은 맛이 난다고 하는 사람이 있었으며, 상대적으로 향 또한 감소됨을 알 수 있었다. 또한, 제조예 5와 같이 본 발명의 투입비율보다 그릿츠원료의 비율이 상대적으로 많이 투입된 경우 향은 우수하나, 그 맛이 다른 제조예에 비해 떨어짐을 확인할 수 있었다.However, when the proportion of the powder raw material is relatively higher than the input ratio of the present invention as in Preparation Example 4, there was a person who said that the taste of red ginseng was dark, but the bitter or astringent taste was decreased, and the fragrance was also decreased. Could know. In addition, when the ratio of the raw material of the grit is relatively higher than the input ratio of the present invention as in Preparation Example 5, the fragrance is excellent, but it was confirmed that the taste is lower than other preparation examples.
<실시예 2><Example 2>
상기 제조예 1의 홍삼 추출음료와 비교예 1의 홍삼 추출음료를 중부대학교 생명과학연구센터에 의뢰하여 조사포닌 성분의 양을 측정하였고, 그 결과를 하기 표 2에 나타내었다.The red ginseng extract drink of Preparation Example 1 and the red ginseng extract drink of Comparative Example 1 were commissioned by the Life Science Research Center of Jungbu University to measure the amount of irradiated ponin components, and the results are shown in Table 2 below.
이에 보여지는 바와 같이 본 발명에 따른 제조예 1의 홍삼 추출음료는 몸에 유효한 성분인 조사포닌의 양이 비교예 1에 비하여 상당히 높음을 확인할 수 있었다.As shown in the red ginseng extract beverage of Preparation Example 1 according to the present invention it was confirmed that the amount of irradiated ponponin which is an effective ingredient in the body is significantly higher than Comparative Example 1.
상기와 같은 결과를 통해 본 발명의 홍삼 즉석 추출음료의 제조방법을 통해 인체에 유효한 기능성 성분이 충분히 침출되면서도, 홍삼 특유의 깊은 풍미와 향을 갖으며, 단시간 내에 용이하게 추출가능한 홍삼 즉석 추출음료를 제조할 수 있음을 알 수 있다.Through the above-described results, the red ginseng instant extract beverage of the present invention, while having a sufficient leaching functional ingredients effective in the human body, has a deep flavor and aroma unique to the red ginseng, and can be easily extracted within a short time It can be seen that it can be produced.
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